We cooked with wild salmon. Alaskan sockeye has a rich flavor; king is pricier and fattier. If you like, try Tasmanian ocean trout as an alternative. Make tabbouleh salad, and toast pita bread to serve...
Author: Martha Stewart
Serving the oysters and clams atop rock salt ensures that they stay upright -- and also makes a striking presentation.
Author: Martha Stewart
Prepare this salmon under the broiler or on the grill. If you don't like to eat the skin of the salmon, you can remove it prior to serving. If you do like it, and you're grilling the fish, you can remove...
Author: Martha Stewart
For great results, finish cooking pasta in the sauce, adding a little pasta water.
Author: Martha Stewart
Lemon and herbs infuse salmon with loads of flavor as it roasts.
Author: Martha Stewart
The addition of Champagne is not essential, but it is particularly delicious. If you are planning to serve some bubbly with your oysters, save a splash for this sauce.
Author: Martha Stewart
The basic curry powder used to flavor this easy-to-make Indian-spiced halibut dish is enhanced by bittersweet fenugreek seed, mustard, cardamom, and cloves; brown sugar diminishes the heat. Just before...
Author: Martha Stewart
This savory pie has a simple, quick crust made of crushed cracker crumbs; there's no need to make a pie crust.
Author: Martha Stewart
Be careful when transferring the fish from the baking dish to the plate -- flounder is a fragile fish that falls apart easily. The lemons will be tender enough to eat, rind and all.
Author: Martha Stewart
The 3 components of this salad can be readied ahead of time and later mixed together for a healthful lunch. For the freshest tasting salad, open the can of tuna right before serving.
Author: Martha Stewart
Easy and elegant, this four-ingredient shrimp recipe comes together in a flash. Marinate the shrimp for 15 minutes, grill, and add to a bright summer salad for a delicious lunch.
Author: Martha Stewart
This ricesalad includes Asian touches like hot sesame oil and jasmine rice.
Author: Martha Stewart
To satisfy a hungry crowd, serve this tart shrimp salad, courtesy of Joanna Rockwell of San Diego, California, with white or brown rice in place of lettuce.
Author: Martha Stewart
Buy shelled and deveined shrimp, and this recipe is as fast as dinner gets. Be sure to zest the lemons before you juice them.
Author: Martha Stewart
One skillet dinners for the win! This slightly spicy curried shrimp bake is ready to hit the table in just 30 minutes.
Author: Martha Stewart
You can't get much more basicthan poaching; cooking thesalmon in a packet in saltedwater with lemon and peppercorns gives you moist, healthyresults.
Author: Martha Stewart
Don't be put off by the number of anchovies in this recipe; they will soften and mellow during cooking, contributing wonderful flavor without being the least bit overpowering.
Author: Martha Stewart
Author: Martha Stewart
Lobster may be considered a delicacy, but it's a cinch to prepare. When you visit the fish market, don't be surprised at the crustacean's black or bluish-brown color; the familiar bright-red hue comes...
Author: Martha Stewart
The cauliflower in this dish gets loads of flavor from garlic, anchovies, and red-pepper flakes -- and the richness of the salmon offsets those spices.
Author: Martha Stewart
Besides fish and chicken, this marinade is also good with steak, tofu, and vegetables.
Author: Martha Stewart
Inspired by the flavors of Asian cooking, this pan-seared tuna burger has garlic and ginger mixed right into the juicy yellowfin. A crisp, acidic coleslaw balances the rich meatiness of the tuna. Serve...
Author: Martha Stewart
A great salad can keep you going for hours -- the key is to include enough protein-rich ingredients, such as salmon, goat cheese, and nuts.
Author: Martha Stewart
Sardines in a pine-nut-and-fennel sauce add complex flavors and protein to this easy pasta dish.
Author: Martha Stewart
Whipping up this sensational pasta dinner is as easy as boiling water. Eggs, pasta, and an array of bright produce cook in a single pot for a meal that's sure to be a new summer classic.
Author: Martha Stewart
There's no cream in this take on alfredo, but the end result is just as rich and silky as its heavier versions-and arguably makes a better final dish since ingredients like cream tend to mask delicate...
Author: Greg Lofts
To make this simple autumn meal, all you need is a single skillet, a hot stovetop, and someone to set the table.
Author: Martha Stewart
The secret to making a great chopped salad is to cut the ingredients into chunks that are all the same size and to include contrasting textures. Instead of using tuna, try leftover cooked chicken.
Author: Martha Stewart
Definitely an improvement on the original, adding cauliflower to this classic creamy casserole really does take it to to the next-level of deliciousness.
Author: Martha Stewart
Mussels, cockles, shrimp, and squid are combined in this crowd-pleasing paella. Paella is also the name of the two-handled pan used to make this dinner entree.
Author: Martha Stewart
This one-sheet-pan meal is perfect for busy nights -- your protein and vegetables can all cook together.
Author: Martha Stewart
The spaghetti is tossed with a spicy sauce studded with lobster meat. Best of all? Most of the cooking time is spent simmering.
Author: Martha Stewart
This slightly spicy sauce is referred to as all'acqua pazza in Italian, which means "crazy water."
Author: Martha Stewart
Japanese soba noodles, made with buckwheat flour, add fiber to this high-protein dinner featuring asparagus and shrimp.
Author: Martha Stewart
Pita bread is excellent for ingredients that might fall out of a traditional sandwich, like this shrimp salad made with lemon zest, capers, dill, and mayo.
Author: Martha Stewart
This recipe calls for mostly canned and jarred items. Keep them on hand, and you'll always have the fixings for a satisfying dinner.
Author: Martha Stewart
This hearty pasta bake is a satisfying fall or winter meal, plus it serves a crowd.
Author: Martha Stewart
Flaked hot-smoked salmon stands in for bacon in this twist on an always-popular dish. Originally developed as a side, this Smoked-Salmon Potato Salad With Eggs and Herbs has become a favorite breakfast...
Author: Martha Stewart
Mango multitasks in this quick weeknight meal. Cool slices contrast with just-seared shrimp, and the remaining fruit that clings to the pit makes a sweet-tart nearly nonfat dressing when pureed with lime...
Author: Martha Stewart
The best part about making curry in a slow cooker? No stirring! Give it a couple of hours to thicken and to let the flavors meld, then add your favorite white fish 20 minutes before serving. This recipe...
Author: Martha Stewart
Author: Martha Stewart
We served Couscous with Carrot and Cilantro alongside this Mediterranean-style main. Try it!
Author: Martha Stewart
This recipe for cornmeal-crusted oyster and black-eyed pea salad with jalapeno dressing is courtesy of chef Susan Spicer and can be found in her cookbook, "Crescent City Cooking."
Author: Martha Stewart
Author: Martha Stewart
This light and flavorful dish would also work well with tilapia.
Author: Martha Stewart
Get a step-by-step guide to creating the perfect caesar salad with this comprehensive recipe.
Author: Martha Stewart